Easy Blueberry Pie (No Fuss, All Flavor)

This Easy Blueberry Pie recipe is the perfect way to showcase Trefoil Gardens' fresh, seasonal blueberries. With just a few simple ingredients—plump blueberries, a hint of lemon, and a flaky golden crust—this no-fuss dessert delivers classic summer flavor without the stress. Whether you're planning a Fourth of July cookout, a weekend gathering, or just craving something sweet and homemade, this pie is a delicious way to enjoy the bounty of the season straight from our farm to your table.

For the filling:

• 5 cups fresh blueberries

• ¾ cup granulated sugar

• 3 Tbsp cornstarch

• 1 Tbsp lemon juice

• ½ tsp lemon zest (optional but brightens it up!)

• ¼ tsp cinnamon (optional)

• Pinch of salt

For the crust:

• 1 package refrigerated pie crusts (or your favorite homemade version)

• 1 egg + 1 Tbsp water (for egg wash)

• Coarse sugar for sprinkling (optional)

Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix the filling:
   In a large bowl, gently stir together blueberries, sugar, cornstarch, lemon juice, zest, cinnamon, and salt. Let sit while you prep the crust.

3. Assemble the pie:
   Roll out one crust into a 9-inch pie dish. Pour the blueberry mixture into the crust.

4. Top it off:
   Add the second crust on top - either whole (with slits) or as a lattice. Press edges to seal, then crimp with fingers or a fork. Brush with egg wash and sprinkle with coarse sugar.

5. Bake:
   Place the pie on a baking sheet (to catch drips) and bake for 45–55 minutes, or until the crust is golden and the filling is bubbling.

6. Cool & serve:
   Let cool at least 2 hours so the filling sets. Serve with whipped cream or vanilla ice cream!